Spicy Buffalo Chicken Stuffed Mini Peppers

These bite-sized flavor bombs combine the viral buffalo chicken trend with veggie-forward mini peppers. Perfect for game day or meal prep, they're gluten-free and packed with 25g protein per serving. The cool ranch drizzle balances the heat for irresistible snacking.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 12 mini sweet peppers (halved lengthwise, seeds removed)
• 1.5 cups cooked shredded chicken
• 1/3 cup buffalo hot sauce
• 4 oz cream cheese (softened)
• 1/2 cup shredded cheddar cheese
• 1/4 cup Greek yogurt
• 1 tsp ranch seasoning
• 2 tbsp chopped chives
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 400°F and line baking sheet with parchment
2. Mix shredded chicken with buffalo sauce until fully coated
3. In separate bowl, blend cream cheese, cheddar, garlic powder until smooth
4. Fill each pepper half with chicken mixture, then cheese mixture
5. Bake 15-18 minutes until peppers soften and cheese bubbles
6. While baking, mix Greek yogurt with ranch seasoning for drizzle
7. Remove peppers from oven and cool 2 minutes
8. Drizzle with ranch yogurt and sprinkle chives
9. Serve immediately or refrigerate for later

Chef's Note

For extra crispy tops, broil final 2 minutes - watch carefully!

Make-Ahead Tips

Store unbaked stuffed peppers in fridge 24hrs or freeze up to 1 month

Substitutions

Use turkey or jackfruit for chicken, dairy-free cheese alternatives work well